• Preheat oven to 175°C.
• Brush the base and sides of a 20 cm springform pan with olive oil and line the base with baking paper.
• Sift the flour and baking powder into a small bowl and mix in the almond meal. Set aside.
• Mix the eggs, sugar and vanilla in an electric mixer until pale and creamy.
• Mix in the yoghurt and olive oil, then the flour mixture.
• Fold in the pureed lemon.
• Pour the mixture into the tin and cook for 55-60 minutes until an inserted skewer comes out clean.

Lemon Puree

• Boil the lemons on water over a medium heat for about 30 minutes until soft.
• Once cool enough to handle, cut the lemons into rough chunks, then puree in a blender. Refrigerate until ready to use.

Lemon Syrup Glaze

• Thinly slice the lemon and push out the pips.
• Bring the water to the boil and stir in the sugar until it dissolves.
• Add the lemon slices and cook on a high heat until the liquid is reduced by about half. It should syrupy.
• Arrange the lemon slices on the top of the cake and pour the syrup just before serving. if you're not using it right away, store it in the fridge. Bring the syrup to room temperature before using.